About Instant Pot Dal Makhani
One of the most popular Punjabi dishes is the lentil dish named Dal Makhani, and this version made in the Instant Pot gives you a comforting tasting dish. This Instant Pot Dal Makhani recipe gets done just in one-pot, is the simplest and easiest version I make. I have adapted my mother-in-law’s recipe to make this Instant Pot Dal Makhani. This is a fail proof recipe that I have been making for many years now. Initially, I used to cook it in a stovetop pressure cooker. But now, have happily switched to making it in the Instant Pot. As with when cooking with dried lentils, you do need to soak them ahead. So, there is some prep involved of soaking the lentils in this Instant Pot Dal Makhani too. But after the soaking step, making the recipe in the Instant Pot is very easy and fuss free. Usually, the traditional Dal Makhani Recipe calls for cooking only the lentils first and later simmering in a sautéed mixture of onion, tomato puree, herbs, spices and butter. But this recipe of Instant Pot Dal Makhani is completely different and unique, as it is an actual and real one-pot method where all the ingredients are dunked in and then cooked together. The lentils together with the other essential ingredients like tomato puree, ground spices, seasonings are pressure cooked in the Instant Pot for 30 minutes and later simmered for 8 minutes. So, the overall cooking time is 38 to 40 minutes. When the lentils are getting pressure cooked, you can steam rice or prepare roti or naan to serve alongside the lentils. The flavor of this Instant Pot Dal Makhani is heavenly. You can definitely perk it up by using smoking with charcoal (dhungar technique). When using this method, remove the steel insert from the Instant Pot and place it on the kitchen countertop. There are many methods of making this dish. In the traditional method, the pot of lentils is simmered on a slow charcoal fire overnight. Due to this cooking method, the charcoal flavor infuses in the dish giving it a nice rustic taste. This Instant Pot Dal Makhani is just an easier and quicker way of making it using the Instant Pot. You can see this dish being served in weddings, engagements and almost any parties in India. This dish is much-loved dish in India. For some unknown reason, this Instant Pot Dal Makhani or even the traditional one tastes even better on the second day. But don’t consume too much as it is heavy on the stomach. There are some other Punjabi recipes like Sarson Da Saag and Amritsari Dal too that taste better, the next day.
Essential Ingredients
This rich luscious Instant Pot Dal Makhani is made with lentils, tomato puree, ginger-garlic paste, spices, butter and cream. Here’s some more on each on each of these elements that make this dish, truly special.
Lentils: Whole black lentils (urad dal or kali dal in Hindi) and red kidney beans (rajma in Hindi) are used in this recipe. Butter: Generally White Butter, also known as safed makhan in Hindi, is added. The word ‘makhani’ also means ‘buttery and smooth.’ But even with yellow butter the lentils taste good. Ginger-garlic paste: Crush equal amounts of ginger and garlic in a mortar-pestle to get 1 tablespoon of ginger-garlic paste or use readymade ginger-garlic paste. Tomato puree: You can blend tomatoes to get a smooth puree or use canned tomato puree. Cream: Fresh light cream or whipping cream is also added, which makes the dish rich. Because of ingredients like butter and cream, this Instant Pot Dal Makhani is quite rich. However, you can skip adding the cream too. Dried Fenugreek: This fragrant ingredient also known as ‘Kasuri Methi’ in Hindi adds a lovely aroma to the lentils. While it is not an essential ingredient, but it does perk up the flavors of the lentils.
How to make Instant Pot Dal Makhani
Soak Lentils
- Rinse 1 cup black lentils (whole urad dal with skins) and ¼ cup kidney beans (rajma) very well in water for a couple of times. Then, soak both the lentils and beans overnight, if you are making the dish in the morning. If you are making it in the evening, then soak them in the morning. Drain the soaked water and rinse the black lentils and kidney beans with fresh water a few times. Drain all the water. Ensure that the lentils are fresh and in their shelf period. Aged lentils will take more time to cook and also won’t taste so good.
- Then, add the lentils and beans in the inner cooking pot of a 6 quart Instant Pot. Set aside.
Make Tomato Puree
- Take 1.5 cups chopped tomatoes, 1.5 teaspoons chopped ginger and 1.5 teaspoons chopped garlic in a blender or mixer jar. Alternatively, use 1 cup canned tomato puree and 1 tablespoon ginger-garlic paste.
- Blend till fine and smooth. Set aside.
Cook In The Instant Pot
- Add the following ground spices to the lentils:
½ teaspoon turmeric powder (ground turmeric) 1 teaspoon cumin powder (ground cumin) 1 teaspoon Kashmiri chili powder (substitute with ½ teaspoon cayenne or paprika) 1 teaspoon garam masala powder salt according to taste
- Now, add the prepared tomato-ginger-garlic puree to the lentils. You can also add ⅓ to ½ cup finely chopped onions at this point.
- Pour 3 cups water. Stir and mix to thoroughly.
- Turn the IP on. Press the pressure cooker button on high pressure and set the timer to 30 minutes. You can even use the Bean/Chili option of the Instant Pot which has an auto setting of pressure cooking on high pressure for 30 minutes.
- After the lentils are pressure cooked and you hear the beep sound, wait for 10 or 12 minutes. Then, carefully do a quick pressure release (QPR) – lift the valve and remove any steam left. Remove the lid. You will see that the lentils would have softened really well, the beans and lentils are cooked and the consistency is slightly watery and broth-like. But note that the end result must be smooth and creamy. To achieve this, the whole mixture has to be simmered until the consistency thickens a bit and becomes creamy. If the lentils are undercooked, then pressure cook for some more minutes (adding some more water, if needed).
Simmer Further
- Press the sauté button for 7 to 8 minutes on normal setting.
- Add 2 tablespoons white butter. The butter will melt. You could also opt to use yellow butter. The butter could be salted or unsalted.
- With the back of the spoon, mash some of the cooked lentils and beans. Stir often. The stirring will also help in mashing a few of the cooked lentils and beans. Mashing the lentils also helps in making the gravy smooth as well as slightly thickens the consistency. Stir often so that the lentils do not stick to the bottom of the steel insert pot. While using the sauté option, you can even set it to the low mode for a slow simmer. But keep stirring often.
- Once the consistency is thickened, add ¼ cup light cream (or 2 tablespoons whipping or heavy cream) and ½ to 1 teaspoon crushed dried fenugreek leaves (kasuri methi). Both these ingredients are optional and you can skip them. Instead of light cream, choose to add 2 tablespoons heavy cream or whipping cream. Remember the consistency should be neither too thick nor thin. If it becomes too thick, add some water and mix. Note that the consistency will thicken more on cooling.
- Stir and mix very well.
- Simmer for a minute.
- Serve Instant Pot Dal Makhani hot or warm with your preferred Indian flatbreads like roti, Naan, paratha, Rumali Roti or aloo paratha for a rich luxurious meal. You can also serve it with Jeera Rice or steamed basmati rice.
Serving Suggestions
Usually in Punjab, this rich lentil dish is topped with a generous quantity of white butter and cream before serving. If you like or prefer, then while serving, opt to drizzle some cream or top with some butter. You can also garnish the curried lentils with coriander leaves and some ginger julienne. Instant Pot Dal Makhani pairs well with most Indian flatbreads. I usually serve it with Roti (our comfort food) and occasionally with a naan bread or Paratha. Sometimes I go overboard and serve it with our favorite Aloo Paratha (stuffed potato flatbreads) or another variant of potato bread, Aloo Kulcha. It also tastes nice with Rumali Roti (thin handkerchief like flat breads) and Tandoori Roti. Both these flatbreads are my favorites. Some folks prefer to have it with Lachha Paratha which are flaky, soft layered flatbreads. If you love rice, pair the creamy lentils with fragrant steamed basmati rice. For some added richness, ditch the plain boring rice and instead pair with Ghee Rice or cumin rice.
Expert Tips
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